- Portion size 4 servings
- Credits : Lorie Buscombe
Quick Cassoulet Stew IMAGE Credits: Quick Cassoulet Stew IMAGE
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
The Ultimate Beef Stew image Credits: The Ultimate Beef Stew image
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Stir-Fried Mongolian Noodles With Chicken IMAGE Credits: Stir-Fried Mongolian Noodles With Chicken IMAGE
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
<p>Spiced Pear Galette</p> Credits: Photography by Ronald Tsang
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with ice water; toss with fork, adding up to 2 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured work surface, roll out dough into 17-inch circle; transfer dough to parchment paper–lined large rimless baking sheet.
Filling: Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tbsp of the sugar and the cinnamon.
Toss together pears, flour, ginger, nutmeg and remaining sugar. Arrange in even layer over buttered pastry. Fold over pastry edge to make 13-inch round.
Whisk egg yolk with 2 tsp water; brush over pastry. Bake on bottom rack of 375°F oven until golden, 50 to 60 minutes. Let cool completely on pan.
In small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with salt (if using).
Makes 8 to 10 servings.